Peruvian Style Beer Can Chicken

Inspired by the Peruvian rotisserie chicken, this recipe combines 'pollo a la brasa' seasoning with the beer can cooking technique. The goal is to produce a tasty chicken with a crispy exterior and juicy interior. Serve it with fries and the salad of your choice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 320 Calories

Ingredients

• 1 teaspoon salt
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 ½ teaspoons olive oil
• 1 ½ teaspoons dried rosemary
• 1 (3 pound) whole chicken
• 1 ½ teaspoons paprika
• 1 tablespoon ground cumin
• 2 quarts water
• 1 lime, juiced
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dried oregano
• 1 tablespoon vinegar
• 1 teaspoon soy sauce
• ½ (12 ounce) can beer

Recipe Instructions

Step 1

Dissolve 1 1/2 teaspoons salt in water in a large bowl and stir in lime juice. Soak chicken in the mixture for 10 minutes; rinse and pat chicken dry with paper towels. Pierce the chicken all over with a fork to make many tiny holes.

Step 2

Stir vinegar, cumin, olive oil, oregano, rosemary, paprika, garlic powder, 1 teaspoon salt, soy sauce, and black pepper in a small bowl; mix in enough beer to form a paste, about 2 tablespoons. Retain remaining beer in the can.

Step 3

Rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.

Step 4

Preheat grill for medium heat; a grill thermometer should read 350 degrees F (175 degrees C) with the lid closed.

Step 5

Sit the chicken upright on the partially-filled can of beer and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.

Step 6

Grill chicken with the lid closed until the skin is brown and crisp and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads 170 degrees F (75 degrees C), about 1 1/2 hours. Let the chicken rest for 5 minutes before slicing.